25 minutes total

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2 bags of frozen/canned fire-roasted corn (about 680g total)

1 can of black beans, drained

1 medium cucumber

2 medium red bell peppers

1 medium shallot

About 1 cup of feta cheese (can be to liking)

1 medium avocado

Juice of 1 lime (2 tablespoons/30 mL)

1 cup of light mayo, can be less to liking (or ¼ mayo + ¾ greek yogurt, tastes like mayo)

Salt, chili powder, garlic powder, onion powder to liking

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1. Put the corn in the oven or the air-fryer at 425 degrees F for 20 minutes whether frozen or canned (try to drain and dry the canned corn as much as possible)

2. Cut up your veggies (cucumber, red bell peppers, shallot and avocado). You can add the avocado once you eat it if you're meal prepping a big batch

3. I mix the mayo and yogurt separately and add the spices then (makes it easy to taste and adjust), but you can do it on top of the veggies, especially if it's only mayo

4. Once the corn is ready, add everything together and enjoy

Nutrition for one serving of 2 cups

Calories 333 kcal 17%, Carbohydrates 39 g 14%, Dietary Fiber 9 g 32%, Sugars 6 g 12%, Protein 12 g 24%, Total Fat 16 g 21%, Saturated Fat 4 g 20%, Cholesterol 15 mg 5%, Sodium 450 mg 20%, Potassium 750 mg 16%, Calcium 180 mg 14%, Iron 2.5 mg 14%, Vitamin A 1,100 IU 22%, Vitamin C 85 mg 94%, Folate 120 mcg 30%, Magnesium 65 mg 15%, Phosphorus 180 mg 14%

All in all, high fiber from the veggies, good source of vitamin C from the peppers, good amount of protein, fairly filling. If you want to make it even less calories, switch to light mayo and yogurt (or only yogurt), skip the feta and avocado.

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